Zucchini, Potato and Herb Fritters

Ingredients

• 2 medium potatoes, peeled, grated coarsely (400g)
• 3 medium zucchini, grated coarsely (360g)
• 1 medium yellow onion, grated coarsely (for Americans) or brown onion, grated coarsely (for Australians)
• 3 garlic cloves, finely minced or garlic, to taste
• 1/2 cup self-raising flour
• 3 eggs, lightly beaten
• 1 tablespoon fresh mint, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1/2 teaspoon cracked black pepper or fresh ground black pepper, to taste
• sea salt, to taste
• olive oil, for shallow frying
• 200 ml Greek yogurt or sour cream (reduced fat is fine)
• 1 tablespoon fresh mint, finely shredded

Directions

1. 1

   Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.

2. 2

   Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.

3. 3

   Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8.

4. 4

   Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.

5. 5

   Combine the yoghurt and extra mint.

6. 6

   Serve the fritters immediately with the yoghurt and mint topping.